There’s something absolutely magical about candied almonds—they’re the perfect balance of sweet, salty, and nutty that keeps you coming back for more! These homemade candied almonds are so much better than anything you’ll find store-bought, and they’re surprisingly easy to make. Whether you’re looking for a sophisticated snack to serve at your next gathering, a thoughtful homemade gift, or simply something delicious to have on hand, this candied almonds recipe is about to become your new go-to.
What I love most about making candied almonds at home is that you have complete control over the sweetness level and flavor profile. You can customize them with different spices, adjust the sugar coating, and make them exactly how you like them. Plus, your kitchen will smell absolutely incredible while they’re roasting!
I first discovered how to make candied almonds years ago when a friend brought a batch to a dinner party, and I was immediately hooked. Now I make them regularly—sometimes as a snack for myself, sometimes as gifts, and often as an elegant addition to cheese boards and appetizer platters. They’re also wonderful chopped up and sprinkled over creamy pasta dishes or mixed into salads for added crunch.
The beauty of this candied almonds recipe is its simplicity. You only need a handful of ingredients, but the result tastes like you’ve spent hours in the kitchen. The almonds get a beautiful caramelized coating that’s crispy on the outside and keeps them crunchy throughout. According to Serious Eats, the key to perfect candied nuts is using a combination of egg white and sugar to create that signature coating, which is exactly what we’re doing here.
One of my favorite things about this recipe is how versatile it is. You can make a basic vanilla version, or get creative with cinnamon, rosemary, cayenne pepper, or even a hint of espresso powder. I’ve included instructions for a classic cinnamon-sugar version, but feel free to experiment with your favorite flavors once you’ve mastered the basic technique.
These candied almonds also make an impressive homemade gift. I like to package them in pretty mason jars or festive bags tied with ribbon. They’ll stay fresh in an airtight container for up to two weeks, though honestly, they rarely last that long in my house! For more inspiration on flavor combinations and serving suggestions, check out Bon Appétit’s nut recipes.
The process is straightforward: you’ll whisk together egg white with water to create a light coating, toss your almonds in this mixture along with a cinnamon-sugar blend, spread them on a baking sheet, and roast until they’re golden and fragrant. The result is a batch of candied almonds that are restaurant-quality and infinitely better than anything you could buy.
I especially love serving these at holiday parties or keeping a batch on hand for when unexpected guests arrive. They’re also perfect for adding to appetizer spreads alongside other savory and sweet bites. The contrast between the sweet coating and the natural almond flavor creates an addictive snack that everyone will ask about.
The New York Times has written extensively about the science of candy-coating nuts, and the technique we’re using here is based on classic confectionery methods. By whisking the egg white, you’re creating tiny air bubbles that help create that light, crispy texture that makes these almonds so special.
When you’re making this candied almonds recipe, pay attention to the roasting time. You want the almonds to be golden brown but not too dark, as they can quickly go from perfectly caramelized to burnt. The sugar should be set and slightly glossy, and you should hear a gentle crackling sound when you stir them halfway through roasting.
I also love that this recipe is naturally gluten-free and can easily be made vegan by substituting the egg white with aquafaba (the liquid from canned chickpeas). The measurements remain exactly the same, and the results are equally delicious. It’s a snack that works for everyone at your table!
Once you’ve made these once, you’ll find yourself making them regularly. They’re wonderful to have on hand for snacking, they elevate any cheese or charcuterie board, and they make an impressive addition to holiday gift baskets. Trust me, once you taste homemade candied almonds, you’ll never go back to store-bought again.
Ingredients
- 2 cups raw whole almonds
- 1 large egg white, room temperature
- 1 tablespoon water
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat, making sure to extend the parchment up the sides slightly to catch any drips.
- In a small bowl, whisk together the egg white and water until it becomes frothy and light. This should take about 1-2 minutes of vigorous whisking. You want it to be slightly foamy but not stiff peaks.
- Add the vanilla extract to the egg white mixture and whisk to combine.
- In a separate medium bowl, combine the granulated sugar, ground cinnamon, and sea salt. Mix these dry ingredients together thoroughly so the cinnamon is evenly distributed throughout the sugar.
- Place the raw almonds in a large mixing bowl. Pour the egg white mixture over the almonds and use a rubber spatula or wooden spoon to toss and coat the almonds evenly. Make sure every almond gets a light coating of the egg white mixture.
- Sprinkle the cinnamon-sugar mixture over the coated almonds and continue tossing until all the almonds are evenly coated with the sweet mixture. This should take about 2-3 minutes of stirring and tossing.
- Spread the coated almonds in a single layer on your prepared baking sheet. They should be arranged in a relatively even layer, though some overlap is fine.
- Place the baking sheet in your preheated 325°F oven and bake for 12 minutes.
- Remove the baking sheet from the oven and give the almonds a gentle stir with a spatula, breaking up any clumps that may have formed and redistributing them on the sheet.
- Return the baking sheet to the oven and bake for an additional 10-15 minutes, until the almonds are golden brown and the coating is set. The exact timing will depend on your oven, so start checking around the 10-minute mark.
- Remove the baking sheet from the oven when the almonds are golden brown and fragrant. The coating should look slightly glossy and caramelized.
- Let the candied almonds cool on the baking sheet for at least 10 minutes. They will continue to crisp up as they cool. If they stick together, gently break them apart with a spatula or your hands once they’ve cooled enough to handle.
- Transfer the completely cooled candied almonds to an airtight container for storage. Store at room temperature for up to 2 weeks, though they’re best enjoyed within the first week for maximum crispness.
Pro Tips
- Temperature control is crucial for this recipe. If your oven runs hot, you may need to reduce the temperature to 300°F to prevent the sugar from browning too quickly.
- For extra crispness, make sure your almonds are completely cooled before storing them. Any residual heat can create condensation inside your storage container.
- This recipe is easily customizable. Try replacing the cinnamon with 1 teaspoon of pumpkin pie spice, or add 1/2 teaspoon of cayenne pepper for a spicy kick.
- For a rosemary version, add 1 teaspoon of fresh rosemary leaves (finely chopped) to the sugar mixture. This creates a sophisticated sweet-savory flavor that’s perfect for serving with wine.
- You can substitute some of the sugar with brown sugar for a deeper, more complex flavor. Use 1/4 cup white sugar and 1/4 cup brown sugar for this variation.
- If you prefer less sweetness, reduce the sugar to 1/3 cup and increase the salt to 1/2 teaspoon. This creates a more balanced, less candy-like almond.
- Raw almonds work best for this recipe as they’re less oily than roasted almonds. Roasted almonds can sometimes become overly oily during cooking.
- The egg white coating is what gives these almonds their signature crispy texture. Don’t skip the whisking step, as it incorporates air that creates a lighter coating.
- For a vegan version, replace the egg white with 2 tablespoons of aquafaba (the liquid from a can of chickpeas). The results are nearly identical.
- These candied almonds make excellent gifts. Package them in pretty jars or festive bags, and they’ll stay fresh for about 2 weeks when stored in an airtight container.
- Chopped candied almonds make a wonderful topping for creamy pasta dishes or salads, adding both crunch and sweetness.
- If your almonds aren’t crispy after cooling, return them to a 300°F oven for 5-10 minutes to dry them out further.
- Store these in an airtight container away from humidity. A silica gel packet in the storage container helps maintain crispness.
- You can make larger batches by doubling or tripling this recipe. Just spread the almonds on multiple baking sheets and rotate them halfway through cooking.